Dairy-Free Keto White Chocolate

Step 1Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat.

Step 2Remove from the heat and set aside. Add sunflower lecithin (if using). Add the coconut milk powder, Erythritol or Swerve.

Step 3Add vanilla powder (or vanilla extract), and salt. If you want a sweeter taste, add a few drops of stevia. Pour the mixture into a food processor or blender. Pulse for 30 to 60 seconds, or until smooth.

Step 4Pour into candy or chocolate molds and let the chocolate harden in the refrigerator.

Step 5Once solid, remove from the molds.

Step 6Store at room temperature or refrigerate for up to 3 months. Enjoy!